Kimolos is a small island in the south west Cyclades. It is known for its impressive landscape where one can observe unusual rock formations due to volcanic activity, since the island lies on the outer zone of the volcanic arc of the Aegean.
Amazing sandy beaches, archaeological interest, tranquility and serene atmosphere make it an ideal destination. Moreover, as every island, it has developed its own unique cuisine, of which the most famous dish is “ladenia”. Ladenia is a type of focaccia made with a plentiful of tomatoes and onions. If you ever visit Kimolos don’t forget to taste a slice of ladenia. It’s heavenly delicious!
Recipe for Ladenia
For the dough:
750 gr all purpose flour
9 gr dry yeast
5 Tbs esti extra virgin olive oil
Pinch of salt
About 1 ½ cups lukewarm water
3 large tomatoes mature but firm
1 ts oregano
Some esti black olives (optional)
1/3 cup esti extra virgin olive oil
Baking pan of approximately 36 cm diameter needed
In a large bowl add yeast and water and allow to rest about 10 minutes so as to activate the yeast. Add salt and olive oil, mix, then add about half of the flour into the mixture. Start kneading the dough and while kneading add the rest of the flour. Place the dough on a floured work surface and continue kneading until your dough is pliable and no longer sticks to your hands. Replace the dough in the bowl cover with a towel and allow to rest for at least one hour or until its volume doubles.
In the meantime slice your tomatoes and onions.
Preheat the oven at 170 degrees.
Spread abundant olive oil on the baking pan. Lay out the dough on the whole surface of the pan by using your fingers.
Spread out the sliced onions all over the dough. Top with your tomato slices, and add salt, pepper and oregano. End with pouring olive oil all over.
Bake on the middle rack of your oven for 45 minutes more or less, or until the edges and the top have gained a light brown color.
Ladenia can be served hot or cold, as a meal or a snack, always accompanied by a glass of Greek rosé wine!